A traditional Moroccan dish in the Lamb classification, featuring 19 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/19 prepped- 2 tbspolive oil
- 4cm piece finely choppedginger
- 2 cloves peeled and choppedgarlic
- 800g peeled and choppedtomatoes
- 2 tbsplemon juice
- 1 tspcaster sugar
- 50vine leaves
- 1 largefennel bulb
- 400glamb mince
- 1 mediumonion
- 1 small peeled and coarsely gratedpotatoes
- 2 tbspbasmati rice
- 2 tbspchopped parsley
- 2 tbsp choppedcoriander
- 1 tbsplemon juice
- 2 clovesgarlic
- ½ tsp groundclove
- ½ tsp groundcinnamon
- 2 mediumtomatoes
Preparation Instructions
Read all instructions before beginning prep work.
Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling. And remove any stalks. Drain the preserved leaves, immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great, too. Serves four.
First make the filling. Put all the ingredients, apart from the tomatoes, in a bowl. Cut the tomatoes in half, coarsely grate into the bowl and discard the skins. Add half a teaspoon of salt and some black pepper, and stir. Leave on the side, or in the fridge, for up to a day. Before using, gently squeeze with your hands and drain away any juices that come out.
To make the sauce, heat the oil in a medium pan. Add the ginger and garlic, cook for a minute or two, taking care not to burn them, then add the tomato, lemon juice and sugar. Season, and simmer for 20 minutes.
Explore More Lamb Dishes
Adana kebab
Chilli ginger lamb chops
